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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #355339
Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings

Author
item LI, YUE - Jiangnan University
item DING, GUANGQIN - Jiangnan University
item Yokoyama, Wallace - Wally
item ZHONG, FANG - Jiangnan University

Submitted to: Journal of Cereal Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/25/2017
Publication Date: 10/14/2017
Citation: Li, Y., Ding, G., Yokoyama, W.H., Zhong, F. 2017. Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings. Journal of Cereal Science. 79:106-112.

Interpretive Summary: Frozen dumplings are a common and widely consumed food in China. This research showed that by treating the rice flour with heat and moisture the freezing, storage and boiling quality of the dumpling was improved.

Technical Abstract: In this study, characteristics of glutinous rice 'our annealed in different conditions were evaluated, and qualities of fast-frozen dumplings made with these annealed 'our were determined. Three kinds of annealed glutinous rice 'our obtained under different conditions (ANN1, 55% moisture, 50 degrees C, 4 h; ANN2,55% moisture, 50 degrees C, 6 h and ANN3, 50% moisture, 55 degrees C, 6 h) showed higher resistant starch content (5.92%e11.67% of the whole 'our), gelatinization temperature and storage modulus of the pastes. The breakdown and setback values were decreased and temperature range of gelatinization was narrowed from 14.5 degrees C to around 12 degrees C. The glutinous dumplings made of annealed 'our showed better freezing, storage and boiling qualities, especially the lower cracking rate, water loss, hardness and better sensory quality. It was notable that the boiled dumplings made of annealed 'our had slower in vitro digestion rate, due to the increased resistant starch content (8.62%e15.25%) caused by the annealed treatment.